This recipe for Apple Chutney is fresh-tasting with a citrus component and works well with both sweet and savory dishes. It tastes delicious on pork, roast chicken, or other white meat. I also love Apple Chutney on oatmeal and if you are as brave as us try it on ice cream or toast.
This recipe makes approximately 4 pints of Apple Chutney.
Ingredients to make the Apple Chutney:
8 cups cored, peeled, and diced Apples
1 cup chopped Pecans
1 Orange Peel (zested)
2 cups Raisins
1/2 cup Vinegar
4 1/2 cups Sugar
3 tablespoons Mustard Seed
1/4 teaspoon Ground Cloves
Combine all the ingredients, except the nuts, in a large pot and simmer until it is nice and thick and the fruit has softened. Remove from the heat and add the nuts.
Fill the jars leaving 1/2-inch of headspace.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath canner for 10 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.
Once your Apple Chutney has completed processing, space the jars about an inch apart on a cloth on the counter for 24 hours to cool and completely seal.
If your jar did not seal, then place it in the fridge and use it immediately. Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.
We hope you love this recipe as much as we do.